Hey there! I’m Tom, a 33-year-old chef from the Philippines. I decided to come to Australia and study at Evolution Hospitality Institute after hearing amazing things from friends who had already graduated. Now that I’m here, I can honestly say—it’s been even better than I expected!
Back home, I’d been working as a chef for a while, but studying at Evolution has really pushed me to level up my skills, especially in kitchen management. What I love most is how much I’ve learned, not only about cooking but about Australia’s incredible food culture. The diversity here is mind-blowing, and I’ve had the chance to explore so many different cuisines. It’s made me appreciate how food brings people together from all walks of life.
The school itself is fantastic. The location is great, but what really makes the difference are the people. From the teachers to my classmates, everyone is super friendly and supportive. I’ve met people from all over the world, and we’ve been learning so much from each other.
Honestly, I can’t recommend Evolution enough! It’s not just about learning to cook—it’s about growing as a person and experiencing something new. If you’re looking to become a professional chef or improve your skills in kitchen management, this place is the real deal. I’m so glad I made the move, and I’d definitely encourage my friends and family back home to do the same.
Australia’s been an adventure, and Evolution has been at the heart of it!
Australia’s Culinary Story: A Delicious Journey Through Time
Australia’s food scene is a vibrant tapestry woven from its history, culture, and waves of migration. From ancient Indigenous bush tucker to the hearty British fare of early settlers and the exciting array of immigrant influences, Australian cuisine is a tale of discovery and evolution.
For thousands of years, Indigenous Australians thrived on a diet rich in native flora and fauna. They foraged for bush tucker like kangaroo, emu, and a variety of native plants, forming a deep connection with the land. Sadly, when British settlers arrived, they missed the culinary riches around them, choosing instead to stick with their familiar British fare.
In 1697, explorer William Dampier remarked that the land offered no food for Aboriginals, showcasing the settlers’ lack of appreciation for Indigenous food knowledge. This oversight pushed Indigenous culinary practices into the background for many years.
The British Influence: Hearty and Homely
When the British settled in 1788, they brought their culinary traditions with them. Their diet featured bread, salted meat, cheese, and dried peas – straightforward fare meant to keep them going. Early settlers’ rations led to classic dishes like damper bread and billy tea.
As agriculture took root in Australia, the culinary landscape expanded. British and Irish dishes like shepherd’s pie, Sunday roasts, and meat pies became local favourites. Even today, we see the British influence in our love for pies, tea, and iconic snacks like Anzac biscuits.
Migration: A Flavorful Revolution
The true game-changer for Australian cuisine came with migration. The 1851 Gold Rush introduced Chinese immigrants, who brought Yum Cha, dim sims, and other beloved Asian dishes. Asian cuisine has since become a staple in Aussie households, from sushi trains to Thai takeout.
Post-war migration brought Mediterranean flair, with Greeks, Italians, Turks, and Lebanese communities infusing our food culture with vibrant ingredients and bold flavours. Garlic, eggplant, pasta, and pastries became household staples, while Mediterranean favourites like hummus, coffee, and kebabs won over the nation.
A standout example is Chicken Parmigiana, which evolved from an Italian eggplant dish to become a much-loved schnitzel topped with tomato sauce and melted cheese.
Iconic Australian Foods: True Blue Classics
No discussion of Australian cuisine is complete without celebrating its iconic staples. Think Vegemite on toast, meat pies, and sausage rolls – comfort foods that scream Australia. Local chicken shops serve up deep-fried delights like Chiko rolls, dim sims, and potato scallops, all generously sprinkled with chicken salt.
Desserts also hold a special place in Aussie hearts. Pavlova, lamingtons, Tim Tams, Anzac biscuits, and Golden Gaytimes are sweet treats that have become part of the national identity..
Australian Cuisine Today: A Global Fusion
Modern Australian cuisine is a delightful fusion of its rich history and global influences. Multicultural migration has turned Australia into a melting pot of food cultures, blending European, Asian, and Middle Eastern ingredients and techniques.
What makes today’s Australian cuisine truly unique is the renewed focus on Indigenous bush foods. Native ingredients like wattle seed, finger lime, and kangaroo meat are making waves in fine dining, linking our culinary past with the present.
A Taste of Australia
From British classics to multicultural fusions and a nod to Indigenous ingredients, Australian cuisine reflects its diverse history. For a true taste of this evolution, try our Taste of Australia degustation, where native and foraged ingredients are crafted into a modern Australian dining experience by a skilled Private Chef. Dive into the delicious, diverse, and distinctly Australian flavours that make our cuisine special.
